1. art and entertainment
2. theatre

JOB DESCRIPTION
Job Title:
Chef de Partie
Department:
Made in Camden
Responsible to:
Head Chef / Sous Chef
External Contacts: Key suppliers
About the Roundhouse:
The Roundhouse’s purpose is to enable young people to realise their creative potential and
to offer audiences, of all ages, new and extraordinary experiences in live music, theatre,
dance, circus, spoken word and new media.
The Roundhouse’s Vision:
Our vision is to be a hub of outstanding performance and learning powered by great artists
and young people.
MAIN PURPOSE OF POSITION
The Chef de Partie (CDP) is responsible for ensuring the delivery of high quality food
products relevant to the specific section in the kitchen that s/he has been assigned. In
addition, it his or her responsibility to make sure that the relevant section is ready for service
in terms of sufficient levels of food quantity, and to report to those that they are responsible
to when this is not the case. The CDP will need to order stock required for their section, and
to ensure that these orders are appropriate to sales levels and not over ordered. CDPs are
encouraged to help contribute to menu development and to continuously push their creative
boundaries.
DUTIES AND RESPONSIBILITIES
Delivery of Food Service
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To be responsible for ensuring that food quality is delivered and maintained to the
highest quality as instructed by the Head Chef.
Ensure all food items on their section are delivered to the agreed standards including
portion size, temperature, presentation, seasoning and flavour.
To be ultimately responsible for their section being prepared for service and that the
pace is set for peak trade.
To report any problems relating to ingredients, both in terms of quality or quantity, to
the Head or Sous chef, depending on who is present during service.
Operational Management
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To assist in the rotation, security and safe storage of all stock.
To adhere to all safety and food hygiene standards at all times and to contribute to
the maintenance of records for inspection by external parties.
To monitor food quality and production on their section.
To order stock required for the specific section.
To be responsible for keeping their relevant section clean at all times.
Staff Management
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Encourage and assist in the training of all Commis Chefs and Kitchen Porters.
To be a leader, and a role model for the culture, ethos and competencies for Made In
Camden
Delegate work activities and responsibilities specific to their section.
Financial Management
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To ensure that dish specifications are adhered to in order to achieve appropriate food
margins.
To manage wastage efficiently so as to not undermine achieving target GP.
To ensure that stock orders are appropriate to sales levels and not over-ordered.
General
 To be committed to putting young people at the heart of everything we do
 To promote and comply with current legislation and the Roundhouses policies on
Equality, Diversity and Health & Safety both in the delivery of services and the
treatment of others.
 To promote, develop and comply with our policies and practices to lessen the
environmental impact of the Roundhouse
 To be responsible for identifying and undertaking training and personal development
to meet business needs.
 To undertake any other reasonable duties, commensurate with the level of the post
so as to ensure the smooth running of the Roundhouse.
REVIEW ARRANGEMENTS
This job information cannot be all encompassing. It is inevitable over time that the emphasis
of the job will change without changing the general character of the job or the level of duties
and responsibilities entailed. Consequently, this information will be periodically reviewed,
revised and updated in consultation with the post holder to reflect appropriate changes
PERSON SPECIFICATION
Essential
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Significant experience at CDP or Commis Chef level in an established and respected
food service environment
A genuine passion for food
Ability to work across multiple projects, to demanding deadlines
Reliability to show up to work at the correct time
Understanding of food hygiene and experience in Health and Safety
Desirable
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To have experience in menu planning, food innovation, costing and budget control
Hygiene and First Aid certificates
Experience of catering within a multi off environment
Conditions
Hours:
48 hours per week. The post will involve working some unsocial hours.
Annual Leave:
The annual leave year runs from April to March and you will be
entitled to 25 days pro rata per annum plus bank holidays.
Notice Period:
1 month